I’ve tried many types of jams, with almost all fruits: grapes, melon, pomegranate … But a tomato jam would never come to my mind. Instead it exists, and as soon as they told me I wanted to try it. Obviously do not expect to be able to eat this marmelade for breakfast with milk and coffee, unless it is a “continental” breakfast. Of bread or on a slice of hard cheese instead gives a touch of sweet and sour to your aperitif.

Ingredients:

1 kg of San Marzano tomatoes;
500 g of sugar;
1 lemon.

Blanch the tomatoes for a few minutes in a pot with boiling water,for peeling them with easily. Once this is done, cut them and leave them for a few hours covered by the sugar. Put everything in a pot, add the juice and grated zest of the lemon. Turn on the heat and cook the mixture, stirring often, until the liquid has evaporated. Pour the jam into sterilized jars while hot.